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VEGAN Gooey mac and cheeeze

When I think comfort food, I think pasta... and cheese.... so it made sense to put them together and attempt vegan mac and cheese! Nutritional yeast is great as it gives a great ‘cheesy’ flavour, is fortified with vitamin B12 and the serving used for this recipe still contains around 5/6g of protein, so not bad for a few tbsp's! Paired with the white beans which are roughly 8g of protein per half a tin, 13-14g of protein isn’t too shabby!


I know a lot of vegan Mac and cheese recipes use soaked cashew nuts (which I am yet to try) but I absolutely didn’t have the time to soak cashews for hours before making it, so instead this is a super speedy and super tasty loophole.


Ingredients:

  • Elbow macaroni

  • Vegetable stock cube


Cheez sauce:

  • 1 tin white beans (I used cannellini)

  • 3tbsp nutritional yeast

  • 50ml coconut milk (carton)

  • 3/4tsp mustard

  • 1/2tsp smoked paprika

  • 3/4tsp garlic salt

  • 3/4tsp onion salt

  • 1/4tsp turmeric

  • Juice of 1/2 a lemon

  • 1tsp vegan butter

  • handful of shredded vegan cheese

  • 70ml drained pasta water

  • 1-2tsp cornflour


Method:


  1. Firstly, dissolve your veggie stock cube in a saucepan with water and pop your macaroni in to boil - it won’t take long so keep an eye on it. Once it’s done, drain it and reserve some of the stocky pasta water for later.

  2. The cheez sauce is so simple - add your drained white beans, nutritional yeast, mustard, paprika, garlic salt, turmeric, salt, lemon juice, coconut milk and leftover reserved pasta stock water to a blender a blitz it until silky smooth.

  3. Pour your cheesy sauce into the saucepan you used to cook the macaroni. Add your shredded vegan cheez.

  4. Bring it to a boil then let it simmer for 5 mins, stirring often. Add a tsp of vegan butter here and just let it sit in the pan - just check the consistency is how you’d like it (if it is too thin, you can mix 1tsp of cornflour with 1tbsp of water in a mug/bowl and add that to the sauce. If it is too thick, add some more of your pasta water/hot water to the sauce to loosen it up).

  5. Once you’re happy with the sauce consistency, add the cooked macaroni and stir it in.

  6. Pop it back over a low/medium heat, stir through your cooked macaroni until it’s warm. Add black pepper and salt. Enjoy!


Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!


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